Ingredients:

• Bitter guard                     : 1 no. 
  Tur dal                             : 1/4 cup
  Tamarind                         : 1 small lemon size 
  Mustard seeds                  : 1 tsp
  Cumin seeds                    : a pinch
  Gingelly oil                      : 2 tsp
  Turmeric pdr                    : 1/8 tsp
  Curry leaves                    : 1 sprig
   
  
  
  Roast & Grind :
  
  
• Red chillies                     : 4 nos
• Coriander seeds              : 1 tbsp
• Urad dal                          : 1 tsp
• Chana dal                        : 1 tsp
• Grated coconut                : 1/2 cup
• Pepper corns                    : 1/2 tsp

Method: 

• Cut the bitter guard into small thin pieces.  Heat 1 tsp of oil in a kadai and saute the bitter guard till it changes the colour.  Remove from fire and set aside.
• Soak tamarind in 2 cups of  water for 20 mins and squeeze the juice discarding the pulp. 
• Grind the ingredients under "Roast & grind" to a paste and keep aside.
• Pressure cook the tur dal adding enough water.  Then add the sauteed bitter guard, turmeric pdr, salt and tamarind juice. Cook it for 5 mins and add the ground paste to this, mix well.
•  Boil for two more minutes, check the consistency, should not be too watery. 
• Heat oil in a kadai add mustard seeds, cumin seeds. When it splutters add curry leaves and pour it to the curry.
• Pavakkai  pitla is ready!!  Serve hot with steamed rice!!

Ingredients:

• Plantain                          : 2 nos 
• Ghee                               : 1 tbsp
• Grated Coconut              : 1 cup
• Cashews                         : 2 tbsp
• Raisins chopped             : 2 tbsp
• Cardamom crushed        : 2 nos
• Sugar                              : 2 tsps
• Oil for frying

Method:

• The banana should not be too ripe or too raw. Steam the banana with skin, cool it and peel the skin, make it halves and remove the black seeds inside it.  Mash it well without any lumps. Make lemon sized balls out of it.

•  Fry  the cashew and raisins in ghee. Chop the cashews and raisins roughly. Mix the grated coconut, cashew and raisins together. Add crushed cardamom to it.
  Take a ball flatten it and place  one spoon of the coconut  mixture   on it roll it in an oval shape.
  
  
  
  
  
  
  • Seal it properly otherwise the stuffing will come out while frying.
  Heat oil in a kadai and fry the stuffed unnakkaya in a low flame till golden brown.
  
  
  
  
  
  • It is a lovely evening snack...

Ingredients:

• Varagu                      : 1/2 cup
• Onion                       : 1
• Green chilli              : 1 long or 2 small
• Ginger chopped       : 1 tsp
• Mustard seeds          : 1/2 tsp
• Urad dal                   : 1/4 tsp
• Red chilli                 : 1 break into 2
• Curry leaves             : 1 sprig
• Oil                            :  2 tsp
• Salt to taste

• Wash the millet, drain and set aside.  
•  Cut the onion, green chillies and ginger  finely.
• In a pressure cooker heat oil, add mustard seeds, urad dal, red chilli, When the mustard seeds splutter add curry leaves, chopped onion, ginger and curry leaves. Saute a while and add the varagu to it,  give a quick mix and add one cup water and salt. Close the lid and pressure cook it  in a low flame for 3 whistles. Cool it, open the cooker and transfer to a serving dish, garnish with badam slices... Serve it hot! 

• You can try the same recipe with Samai rice or Kuthiravali millet etc...